Preheat oven to 375°F. Cook chicken in microwave for 8-10 minutes until done. Drain off most of the liquid. In a saucepan saute onion. Add soup, salsa, chilies, sour cream and chili powder. Mix half of the soup mixture to the chicken.
Spoon chicken mixture onto flour tortillas, Line enchiladas in a 9x13 glass dish sprayed with non-stick cooking spray. Pour remaining soup mixture on top of the enchiladas, cover with foil.
Bake for 30 minutes. Remove foil, cover enchiladas with cheese and bake 10 minutes or until cheese is melted.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.